Serves 6
75 min
Spinach and Gorgonzola-Stuffed Flank Steak
Recipe GLPR35df25d0a5964f
A classic beef dish featuring a butterflied flank steak filled with a savory mixture of wilted spinach, creamy Gorgonzola cheese, and bread crumbs. The stuffed steak is seared to a golden brown and roasted until tender, resulting in an elegant main course with melting cheese and herb flavors in every slice.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 1/2- to 2 1/2-pound flank steak, trimmed
3 tablespoons olive oil
1 shallot, finely chopped
1 pound spinach, washed, stemmed, and chopped
1 cup fresh bread crumbs
1/2 pound Gorgonzola or other blue cheese, crumbled
Salt and freshly ground black pepper to taste
Directions
Heat 1 1/2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped shallot and sauté until softened, about 2 minutes.
Add the chopped spinach to the skillet and cook, stirring frequently, until the spinach is completely wilted and any excess moisture has evaporated, about 5–7 minutes. Remove from heat and let cool slightly.
In a bowl, combine the cooled spinach mixture with the bread crumbs and crumbled Gorgonzola cheese. Season with salt and black pepper to taste.
Place the flank steak on a cutting board with the grain running horizontally. Carefully butterfly the steak by slicing it horizontally, cutting almost all the way through but leaving about 1/2 inch uncut along one edge, then open it like a book.
Spread the spinach and cheese filling evenly over the interior of the butterflied steak, leaving a small border around the edges.
Starting from one of the long sides, tightly roll the steak into a compact cylinder, enclosing the filling. Secure the roll with kitchen twine at 2-inch intervals to prevent it from unraveling during cooking.
Preheat your oven to 400°F. Heat the remaining 1 1/2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
Season the exterior of the stuffed steak roll with salt and black pepper. When the oil is hot, carefully place the steak in the skillet and sear on all sides until golden brown, about 2 minutes per side (approximately 8 minutes total).
Transfer the skillet to the preheated oven and roast until the internal temperature reaches 145°F for medium-rare (about 15–20 minutes depending on thickness).
Remove from the oven and let the steak rest for 5 minutes before removing the kitchen twine and slicing. Serve warm.
